Ingredients

Equipment Needed

• •9-inch tart pan with removable bottom
• •Large skillet for cooking leeks
• •Pie weights or dried beans for blind baking
• •Rolling pin

Instructions

1. 1

   Make the pastry

   Place the flour and salt in a large bowl. Add the cold butter cubes. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces remaining. These pieces create flakiness. Add the egg yolk and 4 tablespoons ice water. Stir with a fork until the dough begins to clump together. If it seems dry, add another tablespoon of water. Gather into a disk, wrap in plastic, and refrigerate for at least one hour.

   The butter must be cold. Warm butter creates tough, dense pastry. If your kitchen is warm, return the butter to the refrigerator between steps.
2. 2

   Prepare the leeks

   Trim the dark green tops and the root ends from the leeks. Slice the white and pale green parts in half lengthwise. Rinse thoroughly under running water, separating the layers to flush out any grit. Leeks grow in sandy soil and hide dirt in their layers. Shake dry and slice into thin half-moons, about one-quarter inch thick.

3. 3

   Cook the leeks slowly

   Melt the butter in a large skillet over medium-low heat. Add the sliced leeks and salt. Stir to coat with butter. Reduce heat to low and cook, stirring occasionally, until the leeks are completely soft and have reduced by more than half. They should be silky, almost melting, with no remaining crunch and a gentle sweetness. This takes 25 to 30 minutes. Do not rush this step. Do not allow them to brown.

   The slow cooking transforms the leeks entirely. Raw leeks are sharp and fibrous. Properly cooked leeks are sweet and yielding. If your leeks still have any resistance when pressed with a spoon, they need more time.
4. 4

   Roll and fit the pastry

   Remove the dough from the refrigerator and let it soften for five minutes. On a lightly floured surface, roll it into a circle about 12 inches in diameter and one-eighth inch thick. Fit it into a 9-inch tart pan with removable bottom, pressing gently into the corners. Trim the excess, leaving a half-inch overhang. Fold this overhang inward and press to reinforce the sides. Refrigerate for 20 minutes.

5. 5

   Blind bake the crust

   Heat your oven to 375 degrees. Line the chilled pastry with parchment paper and fill with pie weights or dried beans. Bake until the edges are set and just beginning to turn golden, about 20 minutes. Remove the weights and parchment. Return to the oven for 5 minutes more, until the bottom looks dry. Remove and reduce oven temperature to 350 degrees.

   Blind baking prevents a soggy bottom. The crust must be partially cooked before the wet filling goes in. This step is not optional.
6. 6

   Make the filling

   In a large bowl, combine the ricotta, eggs, Parmigiano-Reggiano, nutmeg, and several grinds of black pepper. Whisk until smooth. Fold in the cooled leeks. Taste and adjust salt. The filling should be well seasoned; it will mellow as it bakes.

7. 7

   Fill and bake

   Pour the filling into the warm crust and spread it evenly. Bake at 350 degrees until the top is set and golden in spots, and the filling does not jiggle when the pan is gently shaken. This takes 35 to 40 minutes. The center should be just set, not puffed. An overbaked torta becomes rubbery.

8. 8

   Rest and serve

   Let the torta cool in the pan for at least 15 minutes before removing the sides. This rest allows the filling to settle and makes slicing easier. Serve warm or at room temperature. The flavors are clearer when it is not hot from the oven.

Chef Tips

• •If your ricotta seems watery, drain it in a fine-mesh strainer for an hour before using. Excess moisture makes the filling loose and can soak the crust.
• •The torta is excellent at room temperature, making it ideal for a brunch buffet or a picnic. It holds well for several hours after baking.
• •A handful of fresh thyme leaves folded into the leeks near the end of cooking is traditional in some Piedmontese versions. Use restraint. One teaspoon, no more.

Advance Preparation

• •The pastry dough can be made up to two days ahead and refrigerated, or frozen for one month. Thaw overnight in the refrigerator before rolling.
• •The leeks can be cooked one day ahead and refrigerated. Bring to room temperature before mixing with the ricotta.
• •The assembled, unbaked torta can be refrigerated for up to four hours before baking. Add five minutes to the baking time if starting from cold.

Frequently Asked Questions

Nutrition Information

1 serving (about 175g)